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Category: SOUPS/STEWS
Prep Time: Cook Time: Total Time:
1 16 oz pkg frozen whole-kernel corn
1 pd Yukon gold potatoes, peeled and cut
into 1/2-inch pieces
2 Tbsp olive oil
1/2 cup thinly sliced leeks
2 Tbsp finely chopped shallots
4 cups chicken broth
1 tsp dried marjoram, crushed
1/2 tsp salt
1/2 tsp fround white pepper
1/2 tsp ground ginger
3 cups half-in-half or light cream
8 individual round loaves of sourdough bread
Thaw frozen corn and pat dry with paper towels. Line a 15x10x1-inch baking pan with foil. Lightly grease the foil. Spread corn on half of the prepared pan. In a plactic bag, combine potatoes and 1 Tbsp of the olive oil. Seal and shake well to coat potatoes with oil. Spread potatoes on the other half of the prepared pan. Roast, uncovered, in a 450F oven for 10 minutes, stir, keeping corn and potatoes separate. Continue to roast for 10 minutes more, stirring once or twice. Remove pan from oven. Set aside.
Transfer half of the roasted corn, about 3/4 cup to a food processor bowl or blender container. Cover and process or blend the corn till pureed (if necessary add a small amount of chicken broth to help mixture blend).
In a 4-quart Dutch oven, heat the remaining 1 Tbsp oil over medium-high heat. Add leeks and shallots. Reduce heat to medium. Cook and stir leek mixture for 6-8 minutes or till leeks are very soft and golden. Add whole corn and pureed corn. Cook and stir for 1 minute. Stir in roasted potatoes, broth, marjoram, salt, ginger and white pepper. Bring to boiling; reduce heat. Cover and simmer for 10-12 minutes or till potatoes are tender.
Add half-and-half. Cook and stir till heated through. Season to taste with salt and white pepper.
Hollow out the sourdough loaves. To serve, spoon chowder into bread bowls.
makes 8 servings
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Creamy and Comforting Corn Chowder
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Category: SOUPS/STEWS
Prep Time: Cook Time: Total Time:
1 16 oz pkg frozen whole-kernel corn
1 pd Yukon gold potatoes, peeled and cut
into 1/2-inch pieces
2 Tbsp olive oil
1/2 cup thinly sliced leeks
2 Tbsp finely chopped shallots
4 cups chicken broth
1 tsp dried marjoram, crushed
1/2 tsp salt
1/2 tsp fround white pepper
1/2 tsp ground ginger
3 cups half-in-half or light cream
8 individual round loaves of sourdough bread
Thaw frozen corn and pat dry with paper towels. Line a 15x10x1-inch baking pan with foil. Lightly grease the foil. Spread corn on half of the prepared pan. In a plactic bag, combine potatoes and 1 Tbsp of the olive oil. Seal and shake well to coat potatoes with oil. Spread potatoes on the other half of the prepared pan. Roast, uncovered, in a 450F oven for 10 minutes, stir, keeping corn and potatoes separate. Continue to roast for 10 minutes more, stirring once or twice. Remove pan from oven. Set aside.
Transfer half of the roasted corn, about 3/4 cup to a food processor bowl or blender container. Cover and process or blend the corn till pureed (if necessary add a small amount of chicken broth to help mixture blend).
In a 4-quart Dutch oven, heat the remaining 1 Tbsp oil over medium-high heat. Add leeks and shallots. Reduce heat to medium. Cook and stir leek mixture for 6-8 minutes or till leeks are very soft and golden. Add whole corn and pureed corn. Cook and stir for 1 minute. Stir in roasted potatoes, broth, marjoram, salt, ginger and white pepper. Bring to boiling; reduce heat. Cover and simmer for 10-12 minutes or till potatoes are tender.
Add half-and-half. Cook and stir till heated through. Season to taste with salt and white pepper.
Hollow out the sourdough loaves. To serve, spoon chowder into bread bowls.
makes 8 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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